Process for manufacturing purified potable spirits.



UNITED STATES PATENT OFFICE.

PIERRE-ARMAND BRANGIER, 0F AGNEWS, CALIFORNIA.

PROCESS FOR MANUFACTURING PURIFIED POTABLE SPIRITS.

No Drawing.

Specification of Letters Patent.

Patented Sept. 6, 15510.

Application filed June 2, 1908. Serial No. 436,230.

To all whom it may concern:

Be it known that I, PIERRE ARMAND 'BRANGIER, citizen of France, residingat liquid, spirit, alcohol, whisky, brandy, rum,

etc, the mash, whatever-its character, after having been fermented, issent'through a still of more ordess complicated character, and heated,so that the ethyl alcohol is practically entirely removed.' by"vaporization from the mash, and afterward condensed into liquid form.

-During the process of vaporization of the ethyl alcohol many othersubstances contained in the mash are also vaporized. The distilledliquid thus contains: First :the

' ethyl alcohol; second,some water which is condensed at the same timewith the alcohol, and which carries the flavor of the particular mashwhich is being distilled; and third :-such impurities as are present, orhave been formed during the process of fermentation, and at thesame timewith the ethyl alcohol; such impurities being known under the genericnames of ethers, aldehydes, fusel oils, e tc.

The ethyl alcohol by itself is not poisonous,

, neither is the water, but the impurities are very poisonous andnoxious, and many processes have been devised to remove these impuritiesfrom the distilled liquids in order to give to the trade anethylalcohol. as free as possible from said impurities. Such an ethylalcohol, freed from these impurities, when prepared as a liquor, can beconsumed immediately. When these impurities have not been removed fromthe distilled liquid as in the case of whisky, brandy, rum, etc., ittakes many years of aging, as it is usually termed, before the distilledliquid is fit for drinking.

The purpose of the present invention is to manufacture the class ofalcoholic liquids above mentioned, viz. whiskies, brandies,.

rums, etc., free from the above poisonous impurities, but retaining theparticular flavors which differentiate every one of them, and give toeach its particular characteristic.

In carrying out my process, I prepare the various mashes referred to asthey are usually prepared, and, for distilling them, I employ anysuitable and well known continuous distilling apparatus usuallyemployed,.the distillation being conducted exactly in the same way, andat the same temperature as it is usually conducted. I have,consequently, not shown any apparatus for this purpose.

To illustrate my process, the following is my method of proceeding inthe case of whisky:

My first step is to prepare a mash as it is ordinarily prepared for thekindof whisky wanted, and to ferment it in the usual manner.

' My second step after that mash has finished fermenting, is to distilit in" any one of the well known stills, and at whatever temperature isneeded by the particular still used, which is generally a little above212 degrees, the boiling point of water when the last particles ofalcohol are removed before the passing out of the slops. The crude ethylalcohol coming from that distillation carries with it nearly all theimpurities, ethers, aldehydes, fusel oils, etc, whose boiling points arebelow the points of heat attained during the process of distillation,while the remainin mash, then called slop, is practically free from thesaid impurities. My third step is to free the crude ethyl alcohol fromthe impurities that it carries, by any of the well known methods adaptedfor that purpose, such as doubling, so-called rectifying.

' My fourth step is to slowly boil the slop (remaining from step two) inany simple distilling apparatus at a temperatureibelow the pointattained during the distillation described in the second step, and thedistilled water so obtainedhas the flavor and perfume of the particularmash so boiled, but is almost entirely ,free from impurities previouslycontained in it. A sufficient amount of water is so produced for thereducing purpose stated in the next step), in the proportion needed,with the purified ethyl alcohol (the result of the similar mash, butfree from the noxious impurities contained in the latter. To fit such aWhisky for drinking, an aging of a few months only is needed. 7

In the case of brandies, ruins and other like liquors, the steps of theprocess are exactly the same except for the first, With reference towhich it is understood that the mash is pre ared in the usual mannerrequired for t e special liquor to be obtained.

It will be understood that a result similar to the one of ste f ve'wouldbe obtained by adding the et yl alcohol, after it has been 'urified(steps two and three) to the slop resultant to step two) and distillingthe mixtureas in step four, the alcoholic liquid obtained by thatdistillation being, of course, a mixture of purified ethyl alcohol andflavored Water, similar to mixture resultant to step five. 7

As the aforesaid spirits, whiskies, brandies, rums, etc., when made bythe existing processes, are usually made at too high a proof to be soconsumed, a certain amount of water is added to reduce them to a potablecondition.

My invention is also designed to provide a flavored water for suchpurposes, and the boiling of a waste mash or slop at a low or anytemperature, after the ethyl alcohol has been distilled from it, toobtain a flavored water for this purpose or a similar purpose, belongsto the essence of my in vention. Having thus described my invention,What I claim and desire to secure by Letters Patent 1s- 1. The processof manufacturin potable spirits, FVlIISky, brandy, rum, etc., ree fromimpurities and having their characteristic flavor, said processconsisting in preparing and fermenting in the usual Way, the par ticularmash from which the particular potable spirit is to be produced,distilling the fermented mash in the usual Way, removing the impuritiesfrom the alcoholic liquid obtained, then heating the slop to separately,distil over a certain amount of flavored Water, and finally mixing theflavored distilled water so obtained with the purified spirip, thusreducing the latter to the usual proo 2. The process of manufacturingpotable spirits, said process consisting in first manufacturing thespirit in the usual way, and then reducing their proof and adding totheir flavor by commingling them with a correspondingly flavored waterderived'by distillation from the slop of the mash which produced thepotable spirit, or from the slop of a similar niasli.

3. The process herein described which consists of boiling waste niashesor slops and separately distilling therefrom a flavored water, and thenaddin tlusame to an ethyl alcoholic liquid.

ln testimony \vliermt i have hereunto set my hand in presence of twosubscribing witnesses.

PIERRE-ARMAN BRANGIER.

lVitncsses CHARLES A. BUFIELD, Crmnmzs EDELMAN.

